Fish skewers

4 persons | Kamado, Fish and shellfish | Fish | Main dish

Prep time

• Light the charcoal and heat the YAKINIKU® Kamado to a temperature of 150 °C and place the pro set in the Kamado. After this, place the standard grid on the highest level in the multilevel lift. Now let the Kamado heat up further to 200 °C.

Preparation

• Mix the yoghurt, turmeric, fresh mint, finely chopped chilli, lime zest and juice, grated ginger and garlic well. Add a little Japanese Szechuan Pepper, Japanese Smoked Salt and Fish herbs to taste.

• Meanwhile, cut the cod into small cubes. Afterwards, gently mix the cod into the marinade and let it rest in the fridge for 1 to 2 hours. You can also cook the fish immediately if necessary, but this may affect the intensity of the flavour. 

• Skewer the cod on 2 BBQ skewers and place on the standard grid in the Kamado. Grill the cod for about 5 minutes, turning halfway through. Top the cod with mint, chilli and a little Japanese Smoked Salt.

• Enjoy your meal!
   

DID YOU KNOW? 
Turmeric is bright yellow and is therefore used not only for its interesting flavor, but also to color/dye certain things.
 

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